KimchiQueen #3: Italian Kimchi

 

A Kimchi For Hoagies, Soups And Sandwiches

This is one of my best Kimchis so far!

Italian Kimchi

 

1 Large or 2 small Head Napa

1/4 - 1/3 cup salt

 

Remove any bad discolored or gross parts of the cabbage, including the brown bottom part, Cut the head in 4ths. rinse each 4th in water and place in a giant bowl. Sprinkle the salt on all sides and between the leaves and put back in the bowl and let sit 3 hours

 

Meanwhile

 

Put 1 cup water in a pot and add 

 2 T rice flour

3 T sugar 

 

And whisk and bring to boil till thickened, Turn off heat and add 

1 T Fresh Oregano Leaves

Set aside to cool

 

1/2 cup garlic cloves

1 onion

1 box Basil

1/3 cup fish sauce 

2 T Italian Red Pepper Flakes

 

Place all of the above in a Vitamix or Food Processor and process till smooth, put it into a large bowl with the rice flour mixture, then add

 

1/2 fennel bulb in matchsticks

1/2 a red pepper, sliced

1/2 a yellow pepper, sliced

 

When the Napa is wilted and flexible, dump out the water in the bowl, then coat all surfaces of the 4ths with the mixture. Pack in a container, put the lid on and let sit on counter 24-48 hours till fermented, then refrigerate.